Sweet and Sassy Stuffed Pork Chops

One of the best combinations of flavors on the tongue to me is sweet and salty. I have taken the classic combination of the seasons best sweet, ripe black mission figs and combined it with the salty tang of prosciutto for the signature ingredients in the stuffing that fills these thick cut pork chops. In order to not have to use too much fig, as they are high in carbohydrates from their natural sugars, I have added a few traditional stuffing vegetables as well. The flavors of onion, celery and garlic mingle with traditional stuffing herbs like rosemary, sage and thyme and blend well with the sweet and salty taste of fig and prosciutto. The stuffing is sublime and I think well balanced so that the flavor profile shines through without too many additional carbohydrates. I hope you enjoy.

Sweet and Sassy Stuffed Pork Chops

Ingredients:

2 large thick center cut pork chops on the bone, about 1 3/4 to 2 lbs. total weight

1 1/2 ounces prosciutto, cut into small pieces

1/2 cup celery, diced

1/4 cup onion, diced

1 clove garlic, minced

1 tsp. dried rosemary

1 tsp. fresh sage or 1/4 tsp. ground sage

1 tsp. dried thyme

1 Tbsp. parsley, chopped

1/2 ounce pine nuts, rough chopped

3 ounces fresh black mission figs, about 3 small figs, chopped

1 Tbsp. balsamic vinegar

olive oil spray

black pepper

Preheat oven to 375'

Saute the prosciutto in a large pan lightly coated with olive oil spray on medium heat until crispy and remove and reserve. Coat the saute pan with olive oil spray and saute the celery, onion and garlic until tender. Add the herbs, pine nuts, figs and prosciutto, stir to blend. Add the balsamic vinegar and toss to coat. Continue to cook for about 2 minutes or until the figs and tender and the balsamic is syrupy or absorbed into the mixture. Season with black pepper to taste. Set aside to cool.

Cut a pocket in each pork chop by making a small incision, about 1 1/2" to 2", in the center of the exposed edge of meat and running the knife inside until it is about 1/2" from the bone. Using your clean finger enlarge the pocket inside of the chop without making the opening larger. Place about half of the cooled filling into each chop. Season the pork chops with black pepper to taste and lightly coat both sides with olive oil spray. Saute the chops on medium high heat in an oven safe pan until nicely caramelized and brown on one side, flip and finish cooking the chops in the oven for about 20 to 25 minutes or until the internal temperature has reached about 155'. Let pork chops rest for 10 minutes, loosely covered with aluminum foil before slicing. Cut meat from bone by running knife as close to the bone as possible. Remove meat from bone and slice to serve.

Nutrition Facts

4 Servings

Amount Per Serving
Calories 330.7
Total Fat 16.8 g
Saturated Fat 6.1 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 6.0 g
Cholesterol 82.5 mg
Sodium 305.7 mg
Potassium 394.2 mg
Total Carbohydrate 16.0 g
Dietary Fiber 3.3 g
Sugars 10.6 g
Protein 27.7 g

Jamaican Jerk Braised Riblets

This is one phenomenal recipe that I found while researching Jamaican cuisine. Of course, I took it, recreated it and added my own personal twist to it. The meat is so tender and moist it absolutely falls off the bone. The spice is just right, not too hot and not too mild but you can adjust it to your own personal tastes. This dish has a dark rum sauce with a deep, rich flavor that takes time to develop in the braise and it is worth it. Braises are really pretty simple once you get everything into the pot you let is just cook low and slow for a long time. I hope you enjoy.

Jamaican Jerk Braised Riblets

Ingredients:

2 1/2 to 3 lbs. ribs, skirt trimmed off, visible fat removed and ribs cut individually into 2" pieces or in half depending on their size

1 tsp. canola oil

Spice Rub:

2 Tbsp. ground allspice

1 1/2 tsp. dried thyme

1/4 tsp. cinnamon

pinch nutmeg

2 Tbsp. Splenda

1 tsp. molasses

2 cloves garlic, chopped very fine or into a paste

4 scallions or green onions, chopped very fine

2 tsp. reduced sodium soy sauce

2 tsp. water

1/4 to 1/2 tsp. cayenne pepper (or to taste)

black pepper

Braise:

2 cups low sodium beef stock

2 Tbsp. orange zest

1 1/4 cup water

1 1/3 cup dark rum

2 Tbsp. Splenda

2 tsp. molasses

Blend all jerk rub ingredients together in a small bowl. Coat riblets with the mixture and brown in canola oil in a dutch oven or other heavy bottomed pot on medium high heat. Remove and reserve.

Add stock, water, zest. Bring to boil. Replace riblets, cover, reduce heat and simmer 1 1/2 hours, until tender.

Remove riblets from dutch oven and add rum, Splenda and molasses and simmer for about 10 minutes until slightly thickened and syrupy. Return riblets and coat with the reduced sauce to serve.

Note ~ For a lower fat version use boneless and trimmed center cut chops and braise whole. This has 8.6 g total fat for 3 ounces compared to 26.6 g total fat for 3 ounces of spare rib meat only.

Nutrition Facts
8 Servings
Amount Per Serving
Calories 378.1
Total Fat 26.6 g
Saturated Fat 9.6 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 11.8 g
Cholesterol 102.9 mg
Sodium 260.0 mg
Potassium 455.9 mg
Total Carbohydrate 6.1 g
Dietary Fiber 0.9 g
Sugars 2.0 g
Protein 25.7 g

Citrus Sangria Slow Braised Pork

I am not sure how I came to this dish originally but I wanted to take another path through Spain again. I have been enjoying playing with many of the common flavor profiles and I didn't want to use red wine but something similar. Then it hit me, Sangria. And what is more appropriate with pork than fruit? So, the citrus and Sangria were just natural and perfect for the pork. A slow braise permeates the pork with great flavor and intensifies the thick, rich sauce this makes. I added a dry rub to the pork also with strong flavors and they scent the sauce as well. This dish is moist, tender and absolutely wonderful. I hope you enjoy.

Citrus Sangria Slow Braised Pork

Ingredients:

2 1/2 to 3 lb. pork butt, off the bone and trimmed f visible fat

1 tsp. paprika

1 tsp. dried thyme

1 tsp. dried rosemary

1 Tbsp. ground cumin

black pepper to taste

olive oil spray

4 Tbsp. shallots, chopped

1 cup celery, diced

3 cloves garlic, minced

3/4 cup low sodium chicken stock

3/4 cup low sodium beef stock

2 cups + 1/4 cup reserved Sangria

1 cup water

1 Tbsp. sherry vinegar

1/2 large lemon, end removed and sliced thin and halved

1 lime, ends removed and sliced thin and halved

1/2 orange, end removed and sliced thin and halved

1/4 cup fresh parsley, chopped

Blend the spices together in a small bowl, lightly coat the pork with olive oil spray and coat the pork with the dry rub on all sides. Preheat a dutch oven or other heavy bottomed pot on medium high and coat with olive oil spray. Brown the pork roast on all sides. Remove and set aside.

If needed use additional olive oil spray and add the shallots and celery to the same pot. Stir occasionally and cook the vegetables until they begin to caramelize and become tender. Add the garlic and continue to cook another few minutes, taking care not to burn the garlic. Add all of the liquids and stir, scraping the bottom of the pot to loosen any brown bits. Bring to a simmer and transfer the pork back into the pot and add the sliced citrus fruits. Reduce the heat and simmer, partially covered, for about 1 1/2 to 2 hours or until the pork is fork tender, occasionally stirring.

Remove the pork and reserve on a plate covered with aluminum foil to keep it warm. Add the 1/4 cup reserved Sangria and chopped parsley, reduce the sauce until thickened. The sauce should already be fairly thick and this shouldn't take too long, about 5 minutes or less. Season the sauce with additional black pepper to taste after it has reduced. Slice the pork after it has rested about 10 minutes and serve topped with the sauce. The rinds from the fruits are still in tact, very tender and will add a delicious, slightly bitter flavor and are meant to be eaten also.

Nutrition Facts

8 Servings of 3 Ounces Pork with Fat and Debris Removed and Sauce

Amount Per Serving
Calories 268.5
Total Fat 11.7 g
Saturated Fat 4.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.3 g
Cholesterol 76.5 mg
Sodium 194.5 mg
Potassium 476.0 mg
Total Carbohydrate 6.0 g
Dietary Fiber 1.2 g
Sugars 0.8 g
Protein 22.7 g

Glazed Chinese Spare Ribs

Spare ribs are probably among the most popular dishes in a Chinese restaurant and rightfully so. They are absolutely delicious. Tender and juicy pork drenched in a sweet barbecue sauce that is delightfully caramelized. Indeed delicious because they contain an enormous amount of refined sugars usually found in the barbecue sauce. I have been cooking Cantonese style cuisine since my early teenage years and had perfected a restaurant style spare rib long ago. Now, I have used my original recipe as a guideline to create my low carbohydrate version of these delectable ribs. The cooking technique is what makes them come out perfectly tender each and every time and the low carb glaze has the wonderful flavors we expect. This recipe is higher in fat than most of my recipes are and are not something we eat everyday but after all, they are pork spare ribs. If you prefer you can use a leaner cut of pork such as center cut chops or a pork tenderloin and you will achieve the same delicious, restaurant style taste. I hope you enjoy.

Glazed Chinese Spare Ribs

Ingredients:

2 1/2 to 3 lb. slab of ribs, trimmed of all visible fat, skirt (under-flap) removed and cut into individual ribs

1/4 cup sugar free apricot preserves (I use Smucker's brand but any will do)

2 Tbsp. low carb or low sugar ketchup

1 tsp. garlic powder

2 Tbsp. dry Sherry

2 Tbsp. reduced sodium soy sauce

1/4 tsp. white pepper

1 Tbsp. brown rice vinegar

1tsp. five spice powder

1/2 tsp. ground ginger

1 tsp. Splenda

vegetable spray

Preheat oven to 425'

Blend together all of the glaze ingredients in a small bowl. Set aside for flavors to marry a bit while you place a large pot of water on high to bring to a boil. Carefully place a few ribs at a time into the boiling water and let simmer for 12 to 14 minutes. Remove ribs and arrange ribs with the bone side up on a cooling rack, which has been sprayed with vegetable spray, and placed in an aluminum foil covered baking sheet. Repeat this process until all of the ribs have been blanched in the simmering water.

Brush the ribs on the bone side only with the glaze mixture and place in oven to roast for 15 minutes. Turn ribs and glaze the meaty side and return to oven for another 15 to 20 minutes, until reddish brown and caramelized.

Note ~ for a reduced fat version you can substitute either center cut pork chops or a pork tenderloin. Skip the blanching step and roast as you normally would in the oven at 425' until an internal temperature of about 145' is reached. Make sure to line your pan with aluminum foil for a quick and easy clean up.

Nutrition Facts

8 - 3 Ounce Servings of Spare Rib Meat Only (without bone or debris)

Amount Per Serving

Calories 353.2

Total Fat 25.8 g

Saturated Fat 9.5 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 11.5 g
Cholesterol 102.9 mg
Sodium 270.8 mg
Potassium 279.3 mg
Total Carbohydrate 3.7 g
Dietary Fiber 0.1 g
Sugars 0.4 g
Protein 25.0 g

Hoisin Pork and Pineapple Skewers

This is one of those real easy dishes that takes very little preparation and can be made for dinner on a weeknight. I used my grill pan for it but if you are adventurous and want to get your grill going by all means this will be perfect for it. The best tip I can offer if you are going to prepare this on a busy weeknight is to cut the pork ahead when you return from your grocery shopping and either freeze it to use later in the week or refrigerate it if you will be using it within a day or two. It even makes things that much faster when you are ready to go. A quick marinade is all you need to impart the wonderful, full flavors of hoisin sauce and the flavors of garlic, ginger and five spice powder. If you are not familiar with hoisin sauce or five spice powder hoisin is often referred to as a Chinese barbecue sauce and five spice powder is a commonly used aromatic blend of ground cinnamon, star anise, cloves, Szechuan peppercorns and fennel. You can easily find these two items in the international aisle of your supermarket. These wonderful flavors along with my other ingredients give this dish a bold, delicious flavor that your family will love. Please look for my complimentary vegetable side dish from the photographs tomorrow. I hope you enjoy.

Hoisin Pork and Pineapple Skewers

Ingredients:

1 lb. center cut boneless pork chops, trimmed of visible fat, each chop divided into four pieces

2 Tbsp. hoisin sauce

1 tsp. low sodium soy sauce

1 Tbsp. dry sherry

1 Tbsp. natural juice from canned pineapple chunks

1 tsp. five spice powder

1/2 tsp. garlic powder

1/2 tsp. ground ginger

1/4 tsp. white pepper

1 star anise pod

1/2 cup pineapple chunks, about 16 pieces

Blend all marinade ingredients together and add the pork strips. While this is marinating place about 8 small wooden skewers into a dish of water and let them soak for 30 minutes. The pork will have marinated enough by the time the skewers are ready.

Thread each skewer with one piece of pineapple, a strip of marinated pork and top with a second piece of pineapple. Repeat to use all 8 skewers. Discard any leftover marinade.

Preheat cast iron grill pan until screaming hot. If needed lightly coat with vegetable spray. Place a few skewers in at a time, not crowding pan, and cook for about 2 minutes per side, counting all four sides of the pork and turning onto each side once for a total of about 8 minutes. Please note that the time will also depend on the thickness and size of the pork.

Nutrition Facts

4 Servings of 2 Skewers

Amount Per Serving
Calories 224.9

Total Fat 4.9 g

Saturated Fat 1.5 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.1 g

Cholesterol 55.0 mg

Sodium 360.6 mg

Potassium 62.9 mg

Total Carbohydrate 8.3 g

Dietary Fiber 0.5 g

Sugars 2.4 g

Protein 23.5 g

Andouille Pork Burgers

Something different for the grill this holiday weekend that I thought you would all enjoy. I took the classic flavors of New Orleans, combined them and dressed them in a simple barbecue sauce. These burgers have a nice kick to them from the andouille sausage and are nice and juicy from the "holy trinity" of celery, green bell pepper and onion that was added into the mix. This recipe is just a little higher in fat and sodium than my usual recipes, though not terribly high, but if you are sensitive to either please just take note and proceed accordingly. I hope you enjoy.

Andouille Pork Burgers

Ingredients:

1/2 cup celery, finely diced

1/2 cup green bell peppers, finely diced

1/4 cup onion, finely diced

1 clove garlic, minced fine

6 ounces Andouille sausage (2 links)

8 ounces ground pork

1 egg, beaten

1 Tbsp. paprika

1/4 to 1/2 tsp. cayenne pepper (to taste)

1 - 8 ounce can no salt added tomato sauce

1 tsp. Worcestershire sauce

vegetable spray

Preheat a saute pan on medium high heat and coat with vegetable spray. Add the celery, green pepper, onion and garlic. Reduce heat to medium low and cook until the vegetables are soft and translucent, stirring occasionally, about 7 to 10 minutes. Remove from heat and set aside to cool.

Cut the andouille sausage into small, manageable pieces and then chop until almost finely ground. Place the ground andouille into a large bowl and add the ground pork, egg, paprika, cayenne pepper and cooled vegetables. Add one tablespoon of the tomato sauce to the mixture. Blend thoroughly with either clean hands or other utensil. The mix will be a bit soft but don't worry.  Form four burger patties and set aside on a plate.

Mix the rest of the tomato sauce and Worcestershire sauce in a small bowl. Lightly brush one side of the burgers with the sauce, using about one tablespoon per burger. Place burgers on grill, grill pan or saute pan on medium high heat and cook for about 5 to 6 minutes. Brush the top of the burgers with the sauce and carefully turn. Because the burger mix is a little soft do not touch the burgers once they hit the heat. Let them set up as the protein cooks and then carefully turn with a broad spatula. These burgers must be cooked completely since they are pork.

Nutrition Facts

4 Servings

Amount Per Serving
Calories 303.6
Total Fat 19.3 g
Saturated Fat 7.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 5.8 g
Cholesterol 131.4 mg
Sodium 410.1 mg
Potassium 352.7 mg
Total Carbohydrate 8.2 g
Dietary Fiber 2.7 g
Sugars 3.6 g
Protein 25.2 g

Colcannon and Bangers

A very traditional Irish meal, colcannon is a version of mashed potatoes with kale and bangers are pork sausage with wonderful aromatic spices. I have taken the potatoes out of the colcannon and replaced them with pureed turnips and lightened up the sausage by eliminating the bread crumbs and extra pork fat called for. This makes for a delicious meal and I believe it retains its integrity as being Irish even with the changes. I hope you enjoy.

Colcannon and Bangers

Ingredients:

Colcannon:
1 lb. kale, chopped
2 cups water
4 cups turnips, large dice
1 cup leeks, white part only, sliced
1 cup 2% milk
pinch mace
salt and pepper to taste

Bangers:
1 1/2 lb. ground pork
2 tsp. white pepper
1 tsp. ground ginger
1 tsp. ground sage
1 tsp. mace
salt
2 Tbsp. cold water

To prepare the Colcannon, first pour the water in a large pot and add the kale. It will look like an enormous amount but will cook down quite a bit. Simmer for about 10 minutes until kale is tender. Drain well by squeezing the kale in a clean kitchen towel until all of the water has been removed. Chop fine and reserve in a large bowl.

Place the turnips into the same pot and add water to cover the top. Bring to boil and cook for about 10 minutes or until they are fork tender, drain. Place the turnips in the bowl of a food processor and pulse until pureed or use a potato masher to mash well. Add to bowl with kale.

Again, in the same pot add the leeks and milk. Bring to simmer and simmer gently until the leeks are tender or about 10 minutes, Remove leeks with a slotted spoon or spider and add to bowl with kale and turnip puree. The milk should have reduced to about 1/2 cup after simmering.

Stir kale, puree and leeks to combine. Add the milk a little at a time and the mace, salt and pepper and stir well to combine. The mixture may separate a little as it sits but just give it a final stir before serving and it will be creamy again.

Preheat oven to 400'

To prepare the Bangers, blend all ingredients in a large bowl but add the water one tablespoon at a time to see how much will be absorbed. Shape into 8 sausage shape logs. Place a cooling rack in a sheet pan and lightly coat with vegetable spray. Place the bangers on the rack and bake for 20 to 25 minutes or until the internal temperature has reached 160'.

Nutrition Facts
8 Servings (1/2 cup Colcannon and 1 Banger)
Amount Per Serving
Calories 307.7
Total Fat 16.8 g
Saturated Fat 6.2 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 7.1 g
Cholesterol 72.4 mg
Sodium 150.1 mg
Potassium 787.9 mg
Total Carbohydrate 16.5 g
Dietary Fiber 4.7 g
Sugars 6.5 g
Protein 24.0 g

Picadillo

Picadillo is a classic Cuban dish and has probably been around more than a hundred years. There are as many recipes for it as there are cooks on the island. But, they all have some of the same ingredients in common; ground pork, ground beef, onions, peppers and tomatoes. They are all piquant in taste blending sweet and tangy together. Many of  the original recipes have dried fruit like raisins included but of course I did omit that because of the excess of carbohydrates. My version leaves room for you to express yourself as well. I have used simple spices like oregano and cumin and the classic combinations of flavors from vinegar, capers and green olives. The influences from Spain are apparent in this dish though its history is not clear. This is a very quick and simple dish to prepare, low in carbs and big on taste that the whole family will love and to me is the Cuban version of a Sloppy Joe. Shown served over steamed cauliflower that has been pulsed in a food processor to a course, rice-like consistency in place of rice. I hope you enjoy.  

Picadillo

Ingredients:

1 cup onions, sliced thin

1 cup green bell peppers, diced

1 tbsp. garlic, minced

1 - 14.5 ounce can no salt added diced tomatoes

1 lb. lean ground pork

1 lb. lean ground beef

1/4 cup cider vinegar

1 cup red wine (low sodium beef stock is fine if you cannot use wine)

1 tsp. molasses

1 Tbsp. Splenda

1 tsp. oregano

1 tsp. cumin

1 Tbsp. capers, drained and rinsed

2 ounces green olives, sliced

salt and pepper

vegetable spray

Coat a large saute pan with vegetable spray and saute the onions, bell pepper and garlic on medium high heat until translucent and tender. Add the tomatoes, ground beef and pork. Blend together well, breaking up the ground meats and cook until browned. Add the rest of the ingredients, except the capers and green olives. Reduce heat to low, cover and simmer for about 1 hour. Remove the lid and add the capers and olives and continue to simmer for about 10 minutes.

Nutrition Facts

8 Servings

Amount Per Serving
Calories 358.5
Total Fat 22.5 g
Saturated Fat 8.4 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 10.2 g
Cholesterol 92.3 mg
Sodium 232.9 mg
Potassium 483.1 mg
Total Carbohydrate 7.6 g
Dietary Fiber 1.7 g
Sugars 3.3 g
Protein 26.2 g

Note ~ For a reduced fat version try making this with lean ground turkey or chicken.

Cajun Style Andouille Omelet

A great idea for breakfast, lunch, a light supper or brunch this Cajun Style Andouille Omelet is spicy, satisfying and oh, so good. Andouille sausage is a wonderful pecan wood smoked pork sausage filled with spices and garlic. It was brought to Louisiana by the French or German settlers and is most associated with Cajun style cuisine. This recipe takes advantage of the vibrant flavors of andouille, pairs them with the Holy Trinity and adds complimentary elements right into the beaten eggs. A zesty way to start your day on Fat Tuesday with a nice Cafe Au Lait. I hope you enjoy.

Cajun Style Andouille Omelet

Ingredients:

1/4 cup andouille sausage, diced (about 1/2 link)

1/4 cup onion, diced

1/4 cup green bell pepper, diced

1/4 cup celery, diced

2 eggs (egg substitute or egg whites are fine)

1 Tbsp. water

1/4 tsp. cayenne (or to taste)

1/4 tsp. Tabasco (or to taste)

1/4 tsp. Worcestershire sauce

1/4 tsp. white pepper

1/4 tsp. black pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. thyme

1/4 cup fresh tomato, diced

vegetable spray

Coat a small saute pan with the vegetable spray and slowly saute the andouille, onions, green peppers and celery over medium low heat until nice and caramelized and tender, about 5 to 8 minutes. Remove to dish and set aside. Wipe out pan with paper towel.

In a small bowl beat the eggs with the rest of the ingredients until well combined and there are no clumps of spice. Coat the saute pan again with vegetable spray and pour in the egg mixture. Cook over medium low heat for about 2 minutes or until the egg begins to set up. Using a silicone spatula, gently pull the egg away from the edge while tilting the pan slightly so that the runny egg fills the space. Do this several times around the edge of the omelet. When the egg has just about finished setting up sprinkle the andouille mixture and fresh tomato across one half of the egg. When done to taste gently fold the egg side over the andouille mixture and slide the egg out onto your serving dish.

Nutrition Facts

1 Serving

Amount Per Serving

Calories 282.4

Total Fat 16.5 g

Saturated Fat 5.4 g

Polyunsaturated Fat 1.6 g

Monounsaturated Fat 3.9 g

Cholesterol 450.0 mg

Sodium 492.2 mg

Potassium 464.6 mg

Total Carbohydrate 12.6 g

Dietary Fiber 3.2 g

Sugars 2.3 g

Protein 21.7 g

Missouri Style Barbecue Ribs

For a little winter relief I decided to come up with a little low and slow cooked barbecue spare rib recipe that can be done in your oven. Not only will this give you hope that summer is coming but it will keep your kitchen warm for a few hours while it cooks. These ribs are styled after Missouri ribs, where a slightly spicy dry rub is applied and a wet mop is used at the end of cooking. These ribs are tender, juicy and have a little kick to them. I did not include any barbecue sauce for dipping and left them as the strict interpretation. For those of you concerned about fat grams this may not be the recipe for you but please be comforted with the thought that I will be presenting barbecue rib recipes of all kinds and you're likely to find one that fits your personal plan. If any of you are from the "show me state" please let me know if these ribs remind you of home. I think they'll come pretty close. I hope you enjoy.

Missouri Style Barbecue Ribs

Ingredients:

1 slab St. Louis style spare ribs, about 4 1/2 to 4 3/4 lbs.

Dry Rub:

1 Tbsp. kosher salt

1 Tbsp. chili powder

2 Tbsp. Splenda

2 Tbsp. paprika

1 Tbsp. ground cumin

1 Tbsp. black pepper, freshly ground

Mop Sauce:

1 cup white vinegar

1 tsp. kosher salt

1/2 tsp. cayenne pepper

1 1/2 tsp. black pepper, freshly ground

1 Tbsp. Splenda

Preheat oven to 225'

Begin by cleaning the ribs and removing all possible visible fat. Turn the ribs to the bone side and remove the skirt by sliding your knife between the bone and this piece of meat. Run the knife as close to the bone to remove. Reserve this piece and clean it to use later. Rinse the ribs under cool running water and pat dry with paper towels. Combine the dry rub ingredients in a small bowl. Rub ribs thoroughly with this mixture, gently massaging in on both sides. Use up all the rub for this. Prepare a sheet pan by covering it with aluminum foil and setting a heavy rack inside. Place the ribs on the rack and cook in 225' oven for about 2 1/2 to 3 hours. Do not turn while cooking as the slow cooking infuses the spice into the meat. If desired, the ribs can be covered and refrigerated at this point for up to 2 days and can be finished then.

Combine the mop ingredients in a container. Increase oven temperature to 425' and cook ribs until browned on each side, basting every 10 minutes for 30 minutes and turning once during this process to finish cooking. All the mop sauce should be used and the ribs will be a rich, deep mahogany color. Turn slab to bone side and cut following the lines of each rib. You can use either an electric or manual knife.

Nutrition Facts

8 Servings

Amount Per Serving

Calories 355.3

Total Fat 26.4 g

Saturated Fat 9.6 g

Polyunsaturated Fat 2.6 g

Monounsaturated Fat 11.7 g

Cholesterol 103.0 mg

Sodium 381.9 mg

Potassium 119.2 mg

Total Carbohydrate 5.0 g

Dietary Fiber 1.4 g

Sugars 2.1 g

Protein 25.3 g

Green Chile Braised Pork

There is a town called Pueblo located in southeast Colorado and it is known for its locally grown green chilies. There they grow them in many varieties; hot, medium and mild and add them in almost everything. This recipe has been recreated based on an old Pueblo green chile recipe from long ago. If you don't live in that neck of the woods and cannot find the distinctive Pueblo green chile then you can certainly substitute any number of other green chilies for this recipe. This recipe is very simple with few ingredients and limited prep work. It takes cubes of inexpensive pork butt or shoulder and braises it in a spicy sauce filled with green chilies, tomatoes, onions and garlic. It has an amazing flavor for so few ingredients. This recipe has been prepared to serve eight because you may want to have leftovers for another night or your family might just be asking for seconds. And with so few carbs in each serving you might just want to indulge yourself. I hope you enjoy.

Green Chile Braised Pork

Ingredients:

2 lbs. pork cubes, butt or shoulder, trimmed of all visible fat

1 cup onions, diced

2 cloves garlic, minced

3 cups whole peeled or diced tomatoes

6 to 8 Pueblo green chilies (substitute Anaheim, Cubanelle, Pablano or Banana peppers)

2 cups + 1/3 cup water

1 1/2 Tbsp. all purpose flour

salt and pepper

vegetable spray

Preheat broiler.

Begin by roasting the green chilies. Place them on the broiler tray a few inches from the heat and blacken them on each side. Remove, place in a bowl and cover with plastic wrap. Set aside for about 10 minutes. When peppers are cool enough to handle peel off the skin and scrape out the seeds, ribs and stem. If you prefer more heat you can leave in the seeds and ribs. Chop and set aside.

Lightly coat the bottom of a large pot with vegetable spray and heat on medium high. Add the onions and garlic. Season with salt and pepper if desired and cook for about 2 minutes. Add the pork cubes and brown. If using whole tomatoes pour off the liquid into the pot and chop up the tomatoes. Add the tomatoes, green chilies and 2 cups of water and stir. Bring to a simmer, cover and reduce heat. Simmer for 45 minutes, stirring occasionally.

Whisk the remaining water and flour together until smooth and add to the green chile sauce, while constantly stirring. The sauce will thicken slightly. Cover and continue simmering for about 15 minutes longer. The sauce will thicken more while cooking.

Nutrition Facts

8 Servings

Amount Per Serving

Calories 287.9

Total Fat 17.2 g

Saturated Fat 6.0 g

Polyunsaturated Fat 1.9 g

Monounsaturated Fat 7.5 g

Cholesterol 76.0 mg

Sodium 256.5 mg

Potassium 511.6 mg

Total Carbohydrate 9.6 g

Dietary Fiber 3.2 g

Sugars 3.8 g

Protein 23.3 g

Sweet Chili Bacon

This one is so easy it's silly! But, what I really want to share with you all in this recipe is the technique for cooking the bacon. I do what is commonly done in restaurants that makes every slice so perfectly flat and it's so simple. This recipe is the second component in my special New Year's Day brunch recipe that I'll share tomorrow but is delicious on its own. Try using this bacon with jack cheese for a real different kind of BLT, on low carb bread of course, or crumbled on top of a salad. It has as many uses as you can imagine. I hope you enjoy.

Sweet Chili Bacon

Ingredients:

1 Tbsp. chili powder (ancho works great)

1 tsp. cumin

1/2 tsp. coriander

1 lb. sliced bacon (your favorite brand)

1/4 cup sugar free maple syrup (I use Vermont brand because it is the lowest in carbs)

black pepper

Preheat oven to 400'

In a small bowl blend the chili, cumin and coriander. Reserve.

Place a cooling rack inside of a large sheet pan. If you prefer, you can line the sheet pan with aluminum foil first but I never bother. Arrange the bacon slices on the cooling rack, trying not to have them touch each other. If they do touch a little don't worry. Lightly brush each slice with the maple syrup and sprinkle generously with the chili mixture. Season with black pepper if desired. Bake for 10 to 12 minutes or until the bacon is done to your desired crispness.

Remove bacon from cooling rack and place on paper towel to absorb any remaining grease. There won't be much because it falls away into the sheet pan.

Nutrition Facts

16 Servings

Amount Per Serving

Calories 39.1

Total Fat 3.2 g

Saturated Fat 1.1 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 1.5 g

Cholesterol 5.4 mg

Sodium 113.6 mg

Potassium 42.9 mg

Total Carbohydrate 0.6 g

Dietary Fiber 0.2 g

Sugars 0.0 g

Protein 2.0 g

Note ~ If you would really enjoy the bacon extra spicy you can add cayenne pepper to the chili mixture.

Roasted Brussels Sprouts with Ham and Cheese

I can't help myself, I love brussels sprouts and I always have. So many people turn up their noses at them and they just don't know what they're missing. Maybe they've just never had them cooked properly. When you roast most any vegetable you bring out the natural sweetness in them and they get all caramelized with those lovely, crispy edges. I have done that with brussels sprouts. This time though, I have also included diced bits of ham and grated Parmesan cheese. I have seen lots of roasted brussels sprouts recipes before using pancetta or bacon but never with ham, though I'm sure there must be some. This is a simple dish with few ingredients and so easy to prepare. The taste is unbelievable and it's a nice way to use up some of that leftover ham if you still have any. I hope you enjoy.

Roasted Brussels Sprouts with Ham and Cheese

Ingredients:

4 cups of brussels sprouts, cleaned and halved from end to end

1 cup ham, diced

1 Tbsp. olive oil

1/4 tsp. freshly cracked black pepper

2 Tbsp. Parmesan cheese, grated, reserve 1 tsp. for garnish

Preheat oven to 400'

Toss the brussels sprouts, ham, olive oil, black pepper and cheese together on a large sheet pan. Make sure everything is in a single layer and roast for about 20 minutes. Increase the oven temperature to 425' for an additional 10 minutes of cooking. Garnish with the remaining teaspoon of cheese.

Nutrition Facts

4 Generous Servings

Amount Per Serving

Calories 140.5

Total Fat 8.0 g

Saturated Fat 2.1 g

Polyunsaturated Fat 0.8 g

Monounsaturated Fat 4.4 g

Cholesterol 21.2 mg

Sodium 513.0 mg

Potassium 457.0 mg

Total Carbohydrate 9.0 g

Dietary Fiber 3.3 g

Sugars 1.9 g

Protein 9.9 g

Curried Ham Salad with Pineapple

What a wonderful way to turn leftover ham into a delicious and light salad for lunch the next day. This curry is not too spicy but you can use your favorite curry and make it as hot as you like. The curry spice is balanced with a little sweetness from the pineapple in the salad and a little coconut milk in the dressing. Quick and easy to prepare, this is sure to be a real crowd pleaser and family favorite for its flavor and you'll love its simplicity and low carbohydrates. I hope you enjoy.

Curried Ham Salad with Pineapple

Ingredients:

Dressing

1/2 cup reduced fat mayonnaise

1/4 cup reduced fat sour cream

2 1/2 tsp. yellow curry powder

2 Tbsp. fresh cilantro, chopped

3 Tbsp. coconut milk

Salad

2 cups ham, diced

1/2 cup fresh pineapple, diced (you can substitute canned but it has a few extra carbs)

1/2 cup red bell pepper, diced

1/2 cup onion, diced

1 cup celery, diced

4 scallions, thinly sliced

Prepare the dressing first by blending all ingredients well. Set aside in the refrigerator for the flavors to marry while you gather the ingredients for the salad.

Place all of the salad ingredients in a large bowl and toss to blend. Pour about half the dressing over the top and stir to combine. Add the rest of the dressing or to taste. This makes ample dressing for the salad. Chill for at least 1 to 2 hours before serving.

Nutrition Facts

8 - 1/2 Cup Servings

Amount Per Serving

Calories 137.2

Total Fat 9.4 g

Saturated Fat 3.3 g

Polyunsaturated Fat 3.0 g

Monounsaturated Fat 3.0 g

Cholesterol 22.2 mg

Sodium 594.3 mg

Potassium 264.5 mg

Total Carbohydrate 7.0 g

Dietary Fiber 1.3 g

Sugars 0.3 g

Protein 6.9 g

Ham Hash and Eggs

A play on corned beef hash this Ham Hash and Eggs makes a great breakfast or brunch dish and uses some of that leftover ham you may have. Instead of potatoes my hash uses a tiny dice of turnips along with the more familiar ingredients in hash. A little time and patience will allow the ingredients to crisp up and caramelize just like the real thing. Personally, I prefer a nice poached egg on top because of the soft, runny yolk just gives this a luxurious mouth feel but feel free to top this hash with your favorite style egg. I hope you enjoy.

Ham Hash and Eggs

Ingredients:

1 Tbsp. unsalted butter

1 tsp. olive oil

1/2 cup onion, chopped

1/2 cup red bell pepper, chopped

1 cup turnip, finely diced

1 garlic clove, minced

1 1/3 cups ham, diced

1 tsp. fresh thyme

1 tsp. paprika

1 Tbsp. fresh parsley, chopped

salt and pepper

4 eggs, poached or other style cooked

1 tsp. white vinegar for poaching

Melt the butter with the olive oil in a large saute pan over medium high heat. Add the onion, red bell pepper and turnip. Saute for about 3 to 5 minutes, stirring occasionally. Reduce heat and add the garlic, ham, thyme and paprika. Season with salt and pepper if desired but remember the ham is salty. Stir to blend. Cook slowly over low heat in a flat layer and stir after about 5 minutes. Repeat this process of stirring and then flattening layer to cook until the hash is crispy and caramelized. Add the parsley at the last minute.

To prepare poached eggs fill a large saute pan about halfway with water. Add the vinegar to the water. This keeps the egg white from spreading. Bring to a simmer and reduce heat to very low. Break eggs, one at a time, into a small bowl and gently slide into the barely simmering water. Cook until desired doneness of eggs. Carefully remove with a slotted spoon and dry on a clean kitchen towel. Serve over Ham Hash.

Nutrition Facts

4 - 1/2 Cup Servings + 1 Egg

Amount Per Serving

Calories 216.5

Total Fat 13.9 g

Saturated Fat 5.0 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 5.8 g

Cholesterol 245.9 mg

Sodium 678.2 mg

Potassium 358.7 mg

Total Carbohydrate 7.7 g

Dietary Fiber 1.6 g

Sugars 1.3 g

Protein 15.

Golden Spiced Glazed Ham

The aroma of this ham baking in the oven wafted throughout the house. It was simply one of the most delicious things I've ever smelled. Our mouths watered as we waited impatiently for it to finish baking. It smelled of the holidays, of the allspice and cinnamon and cloves. This is a gorgeous glaze for your Christmas ham. I used the glaze on a baked smoked ham but you can also use it on a spiral cut ham and toss that sugary packet that comes with it. The crust is lovely and dark and the ham was so moist and full of flavor. I hope you enjoy.

Golden Spiced Glazed Ham

Ingredients:

4 Tbsp. unsalted butter, melted

1 tsp. allspice

1 Tbsp. cinnamon

1 tsp. ground cloves

1 cup fresh pineapple, diced (canned is okay but has a few more carbs)

6 cloves garlic, minced

1 Tbsp. molasses

4 Tbsp. sugar free orange marmalade (Smucker's brand is fine)

1/4 cup Dijon mustard

1/2 cup Splenda

10 lb. baked smoked or spiral cut ham (fully cooked)

Preheat oven to 325' (or manufacturer recommendation)

Pulse all ingredients in the bowl of a food processor until smooth. This makes enough glaze for a ten pound ham.

Line a large roasting pan with aluminum foil. Liberally coat the ham with the glaze on all sides. Bake for about 2 hours until the glaze is golden brown and the internal temperature of the ham has reached 140'. Check for manufacturers cooking recommendations for cooking time.

Because the nutrition information can vary widely for different types of hams the nutrition facts provided below are for the glaze only and based on 18 servings from a 10 pound ham. Please check the label of your ham before you purchase it for sodium and sugar content.

Nutrition Facts for Golden Spiced Glaze Only

18 Servings Average Depending on Ham

Amount Per Serving

Calories 40.3

Total Fat 2.6 g

Saturated Fat 1.6 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.7 g

Cholesterol 6.9 mg

Sodium 81.4 mg

Potassium 36.6 mg

Total Carbohydrate 4.6 g

Dietary Fiber 0.4 g

Sugars 1.8 g

Protein 0.2 g

Black Forest Style Roast Pork Tenderloin

The Black Forest region of Germany is the only legitimate producer of traditional Black Forest ham in the European Union. Production is slow and tedious taking months for the finished product. This is a tradition that has been handed down through the generations and is taken very seriously. It is far different from anything in America called Black Forest Ham. It is a creation with a distinctive flavor found only in German cuisine. With the traditional dry cure seasonings and cold smoking of the Black Forest ham in mind, this simple version will give you a similar yet very unique experience. I have chosen fresh cranberries for elderberries and caraway seeds for juniper berries in my interpretation. These are commonly used German ingredients but perhaps not too common in our own kitchens. The cherry preserves and pork tenderloin add my point of view to this creation and bring a balance of sweetness to the smokey, spiced flavor and add a rich, dark caramelized crust to this tender cut of pork. This is a festive and seasonal holiday entree for you and your family to celebrate with. I hope you enjoy.

Black Forest Style Roast Pork Tenderloin

Ingredients:

1/4 cup sugar free cherry preserves (Smucker's brand works great)
1/2 cup fresh cranberries

1 tsp. ground allspice

1 tsp. caraway seeds

1/4 tsp. whole cloves

1 Tbsp. coriander

1 tsp. garlic powder

1 tsp. liquid smoke (mesquite if available)

2 Tbsp. Splenda

1/4 tsp. freshly cracked black pepper

1/4 tsp. kosher salt

2 to 2 1/2 lb. pork tenderloin

Pulse everything together in the bowl of a food processor until finely chopped and well blended together. You can place in an airtight container and store in the refrigerator for up to three days to use later. The flavors will marry together and become stronger as it sits. Trim the pork tenderloin of any visible fat and silver membrane. Slather the glaze on the pork tenderloin covering all sides. Place pork on a large dish, cover tightly with plastic wrap and refrigerate for 4 to 6 hours or overnight to marry flavors well.

Preheat oven to 400'

Remove the pork tenderloin from the refrigerator and let it come to room temperature, about 20 minutes or so, to promote even cooking. Shake off the excess marinade and sear it in a large, oven safe saute pan using medium high heat on all sides until caramelized, about 5 to 6 minutes on each side. Move saute pan to oven and roast until internal temperature reaches 155' when checked with an instant read kitchen thermometer, about 40 to 55 minutes, depending on the cut and thickness of the tenderloin. Remove from oven and let rest, loosely covered, 5 to 10 minutes. If your saute pan cannot go into the oven then carefully transfer the hot tenderloin into a roasting pan. Final internal temperature after resting is recommended to be 160'.

There are far fewer worries about pork these days and many gourmet chefs choose to serve pork slightly pink inside with an internal temperature of 155' because it remains much more moist and flavorful.

Nutrition Facts

8 to 10 Servings

Amount Per Serving

Calories 212.9

Total Fat 7.1 g

Saturated Fat 2.4 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 2.9 g

Cholesterol 89.5 mg

Sodium 208.5 mg

Potassium 520.0 mg

Total Carbohydrate 5.9 g

Dietary Fiber 0.9 g

Sugars 3.0 g

Protein 31.8 g

Chinese Style Roast Pork

Perfect for a busy Monday night, this succulent, highly seasoned Chinese Style Roast Pork will please any family. Only 10 minutes of prep work the night before to marinate the pork tenderloin and about 30 minutes in the oven to cook it and you can have this lovely dinner on the table with ease. Pair it with a 2/3 cup of rice and a 1 cup serving of cooked vegetables and your meal is complete.

Chinese Style Roast Pork

Ingredients:

1 lb. pork tenderloin

2 Tbsp. Heinz Reduced Sugar Ketchup

1 Tbsp. rice wine vinegar

1 Tbsp. sesame oil

2 Tbsp. brown sugar substitute

2 Tbsp. reduced sodium soy sauce

1 Tbsp. dry sherry

1 tsp. garlic powder

1/4 tsp. Chinese Five-Spice powder

The night before:

Combine all ingredients, except the pork tenderloin, in a zipper top bag and shake well to blend. Add the tenderloin and marinate in the refrigerator overnight. Place the zipper bag into a container in case it leaks and on the bottom shelf of the refrigerator.

Preheat oven to 400'

Transfer pork tenderloin to a wire rack which as been placed in an oven proof baking dish. Roast for about 20 minutes and then reduce oven temperature to 350'. Continue to roast until the pork has reached an internal temperature of 160' and is no longer pink. Let rest covered for 10 minutes before slicing to serve.

Nutrition Facts
Yields 4 Servings
Amount Per Serving
Calories 203.0
Total Fat 6.3 g
Saturated Fat 2.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.5 g
Cholesterol 67.2 mg
Sodium 429.8 mg
Potassium 382.9 mg
Total Carbohydrate 8.2 g
Dietary Fiber 0.1 g
Sugars 6.9 g

Protein 24.3 g
Contains: 3 protein exchanges, 1/2 carbohydrate exchange